gfweb

@kaybI SV duck breast a lot. I like 135 f for 2.5 hours followed by a fat rendering sear.

With CSO and BSO, I barely use the thing for more than melting butter, stock, and warming plates. And maybe a hot dog.

ATK did say that the white that would be in the poaching water would be stuck to the shell. How they know this? Seriouseats says 143F for 45 minutes

They looked good. I love the idea, poaching eggs is unreliable in my hands.

I thought that was odd

And pesto is at least 3

Thanks! The recipe was to assemble the thing and bake at 425f for 20 minutes. I took its temp at 18 min and it was 142. So I pulled it. Chicken was moist and pastry was crunchy on top. I took care to pound the chicken to a more or less uniform thickness. I also added garlic.

Jamie Oliver has a 5 ingredient meal show. Today included a pesto chicken puff pastry thing. I left out the green beans, so it was 4 ingredients, but I added-in garlic-mustard leaves. It really needed added garlic and salt, so I did that. It was fine. Not great, but perfectly OK. The puff pastry added a mild "wow" factor, but didn't really add to the flavor.

America’s Test Kitchen did a sous vide show today. Decent. Best tip was SV poached eggs 167f for 12 minutes. They tried to stay uncomplicated but In doing that missed the principles...temp =doneness...time = tenderness

I’ve not seen this. I think myoglobin cooks at about 140 f. I dont one know what else might stay red T 160f

@Kim Shook For me potato casseroles mostly over-do it. Too many textures and flavors competing. I love a simple au gratin potato with a bit of garlic,, salt and cream...baked till golden on top and let sit to firm-up for 30 minutes. If I add meat and other stuff it stops being a side dish and the flavors compete with whatever main I am serving.

Nice! Maybe put a link to it as part of your posts?

Steak frites (breville air fryer) Hoisin salmon with wild rice

Perhaps he doesn’t want to. He’s always been a minimalist.

@dcarch what lights do you use?

What are the CSO settings?

I've had t hem in France. Insanely good indeed!

Actually all of us are too young to remember that. Right?

Broiled halibut, mushroom ragu, polenta

Interesting and balanced piece. Thanks!

My meager ramps patch this year.

I turned off my ad blocker and got it. Nice story

Looks like CBC has blocked US viewers

I guess its one of the compensations for living in Canada

The problem with all of the sites is that the reviewers tend to go to restaurants that they like (duh) and will write a positive review of the Pilot Truck Stop if that's what they like to eat. I don't look so much at the numerical rating as the write-up.